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- Meat and poultry
- Lamb mince
One originally discovered this wonderful Moroccan delight, whilst staying with parchment makers in Marrakesh. The earthy spices of cumin and hot paprika come into their own with this dish and one is still transported to a time and a place in that far distant land even in one's dreaming. The recipe is quite simple, really, and all one needs is a heartful of soul.
Cheshire, England, UK
7 people made this
- 450g lamb or beef mince
- a handful cumin (you can be quite liberal with this)
- 2 tablespoons hot paprika
- 1 bunch flat or curly leafed parsley, chopped
- 1 pinch salt
- 1 tablespoon olive oil
- 1 onion
- 1 stick celery
- 3 to 4 garlic cloves, chopped
- 2 to 3 tins tomatoes
- 2 to 3 fresh tomatoes
- 6 eggs
MethodPrep:30min ›Cook:45min ›Ready in:1hr15min
- Preheat the oven to 190 C / Gas 5.
- Put the mince, cumin, paprika and chopped parsley in a mixing bowl, along with a good pinch of salt. Mulch the above-mentioned together with hands that are holy and clean until binded and entwined. Roll the mixture into bite sized balls, and then brown off in the olive oil.
- After all the meatballs have been browned off, put to one side and in the same oil, fry off the onion and celery. Once soft and translucent add the garlic, tinned and fresh tomatoes, along with more paprika, ground cumin and salt. Bring to a gentle rolling simmer then transfer the elixir to a casserole, tagine or Tuscan oven.
- Place the meatballs in the sauce and bake for 30 minutes.
- After 20 minutes, crack 6 eggs over the meatballs, place back in the oven to cook for a further 10 minutes.
- Sprinkle with more chopped parsley and feast ones socks off. So ends the recipe . Friar Beetroot
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I have to be honest, despite watching countless hours of football with my dad. And infinity more with my husband. I have only the most tenuous grasp of the game.
Which is fine, really, because I&rsquod much rather be in the kitchen whipping up some delicious party food for the masses.
My boys love (love love love) meatballs, and smoked chipotle just brings these to the next level.
I slipped away (alone!) to Target for ingredients while the boys were running drills in the back yard (not kidding!), and possibly took just a few minutes longer than absolutely necessary.
The meatballs came together in no time at all, and when the guys piled onto the couch for game time, everything was ready Freddy.
This is definitely going on my list of holiday party recipes, and I&rsquom going to give you one of my favorite party food tips &ndash make these ahead and freeze them!
Make a double, triple, or quadruple batch and freeze in gallon bags. You can whip them out and impress people for months! Well, if they last that long. Which, they probably won&rsquot. Because they&rsquore amazing.
Spicy Three Meat Banana Pepper Meatballs
Find the recipe card at the end of the post. Make sure to read the content as it contains chef tips, substitution options, answers to FAQs to help you succeed the first time around!
These meatballs are seriously insane! Super juicy, super tender and loaded all kinds of deliciousness thanks to 3 meats and banana peppers!
Seriously! The heat, the sun, and all of the fresh fruits and vegetables! How many of you have a garden? Who all grows banana peppers? And hey if you don&rsquot grow them, they are readily available at most farmer&rsquos markets and grocery stores. All I know is you need to pick some up and make this recipes!
These Three Meat Banana Pepper Meatballs are everything AND then some! So tender and juicy thanks to the milk bread. The blend of the three different types of meats give it such a rounded flavor profile. And the addition of the chopped banana peppers.. fahgeddabout it! These meatballs honestly deserve a mic drop after one bite! They are THAT good!
Seriously I&rsquom at a loss for words in describing just how amazing they are. Me&hellip speechless? Is that actually possible? LOL But okay let me try to put my writer hat on (so not a writer by the way) and tantalize you with words other than for the love of all that&rsquos holy people, make these! Yeah&hellip kinda pushy but seriously.. make them. LOL Well okay don&rsquot make them if you have a delicate tummy as I don&rsquot want you to get a belly ache because you can&rsquot handle the heat.
I&rsquom sure most of you have had or heard of Stuffed Banana Peppers, right? They are sweet with some heat. They aren&rsquot as hot as a jalapeno but they do have some bite. And yes, some are hotter than the other but for me they are the mildest of the hot peppers out there. Well these meatballs are a play on the stuffed banana peppers. Stuffing the peppers takes some practice as you have to make sure you put enough filling in but not so much that you split the pepper apart. Honestly, it can be a pita at times but they are so yummy. Well these meatballs allow you to have all of the same great flavors but without the pain of stuffing them. PLUS they are meatballs which mean you can use them in pretty much any dish where you&rsquod use a normal meatball.
Just put it all in a bowl, mix and shape.
Here&rsquos a tip to shaping meatballs that I swear by. I always keep a bowl of water near me and keep my hands wet as I roll the meatballs. It makes it so the mixture doesn&rsquot stick to your hands and helps you shape the ball. Once they are shaped all you have left to do is bake. Now some of you may fry your meatballs first but I&rsquove been finding better results in baking mine. If you want that &lsquocrust&rsquo if you will that browning in a pan gives, just drizzle these with olive oil before they bake.
Once they are done the types of meals you can incorporate these in are endless. Since I have to watch eating pasta (it sometimes makes me sick) I love nothing more than a bowl sauce and meatballs! Maybe a grating of cheese over top and a couple slices of warm crusty bread to dip!
- Meatball Casserole (see the recipes notes)
- Meatball Hoagie &ndash I use my Soft &lsquon Chewy Hoagie rolls, slice them open, add some meatballs, sauce, cheese and bake at 350F for about 15 minutes. PERFECT!
- Spicy Meatballs and Spaghetti &ndash make these meatballs, boil up your favorite spaghetti and top with my Spicy Banana Pepper Sauce!
- Meatball appetizers &ndash make these about 1&Prime round, bake and when done, top with a cube of mozzarella, broil for a minute just to melt the cheese and then add a toothpick/mini fork for serving with a side of sauce
When I first made these, our accountant was over the house. Knowing how much of a spicy food fan he was I whipped these up. I initially only made 12 meatballs for the 3 of us as these are not small meatballs. Yeah&hellip they were GONE! Thankfully I had another tray on the counter waiting to be baked. He took them home then called me later asking for the recipe. LOL I told him the only way I&rsquod give him the recipe is if he let me claim Mr. Fantabulous as my man-child on our taxes. LOL
So if you want something with a bit of heat, a whole bunch of flavor and that will quickly become a family favorite, then definitely head out to the store to get the ingredients to make these meatballs. You will NOT be disappointed!
Plus you can freeze these! The beauty of these is that you can freeze them unbaked or baked. Unbaked will last 2-3 months in the freezer. Baked will last about 4 months. I will par bake then freeze. This way when I want to heat them up I&rsquom not overcooking them in the oven. I&rsquom just finishing up the bake when I want some spicy meatballs in my life!
- 1 lb ground beef
- 1 lb mild Italian sausage
- 4 cloves garlic finely diced
- 1/2 red onion finely diced
- 1/2 carrot shredded
- 1 celery stalk shredded (I use a food processor to shred.)
- 2 eggs beaten
- 1/2 cup almond flour almond meal
- 3 teaspoons dried oregano
- 1 teaspoon chipotle chili pepper
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Spicy Tomato Sauce:
- 1 15 oz can fire roasted tomatoes
- 1 6 oz can tomato paste
- 2 cloves garlic finely chopped
- 2 tablespoons fresh basil chopped
- 2 teaspoons dried oregano
- 3/4 teaspoon smoked paprika
- 1/2 teaspoon dried rosemary
- dash of salt and pepper
Estimated Nutritional Information
The nutritional information provided are estimates. To learn more about how I calculate this information go to www.itisakeeper.com/about-its-a-keeper/privacy-disclosure-policies/
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First off this is a great meatball. Made these for a party this New Years and they were a hit. They tasted great! I will defiantly make them again. My only criticism is the instructions and the ingredient list. In my opinion I would have put the total ingredient list together in one list to make shopping for everything easier. Next is the instructions. I made this twice, first time I completely screwed it up while reading the instructions the first time. Instruction 2 says mix all ingredients, which I did, all the other ingredients for meatballs and sauce except eggs. Not realizing 4 more instructions down is the sauce recipe instructions. Shame on me for not reading all instructions first then making the meatballs. It would be clearer if there were two sets of instructions split into Meatballs and then sauce to clearly define the ingredient mixture process. Like below.
1. Mix ground beef and sausage into a large mixing bowl. (When it comes to ground meat, using your hands is honestly the best way to mix well!)
2. In a separate small bowl, combine all the remaining Meatball ingredients EXCEPT for the eggs. Mix thoroughly.
3. Add contents of the small bowl into the large mixing bowl. Mix well.
4. Add eggs and continue to mix, and don’t be afraid to use your hands.
5. Roll mixture into meatballs, about two tablespoons each, and place at the bottom of your slow cooker.
1. In a medium sized mixing bowl, combine all tomato sauce ingredients together and mix well.
2. Pour tomato sauce on top of meatballs in the slow cooker.
3. Cook on high for 4 hours or on low for 8 hours. (My slow cooker cooks a little too quickly, so if yours is like mine, then I’d cut the time down to 3.5 hours on high and 6-7 hours on low.
4. Serve over pasta, zucchini noodles, spaghetti squash, or a salad!
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Hi, I’m Christina!
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- pkg. Carando Abruzzese Italian Meatballs 16 oz.
- olive oil 1 tbsp.
- chopped onion 1/4 cup(s)
- chopped bell pepper 1/4 cup(s)
- minced garlic 1/2 tsp.
- dried oregano 1/2 tsp.
- dried basil 1/4 tsp.
- black pepper 1/4 tsp.
- can tomato sauce 15 oz.
- tomato paste 1 tbsp.
- butter, melted 1/4 cup(s)
- hoagie sandwich rolls, split horizontally 4
- thin provolone cheese 8 slice(s)
Slow Cooker Sweet and Spicy Vegan Meatballs
- Author: Alex Caspero MA, RD
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 15 minutes
- Yield: 4 - 6 servings 1 x
- Category: dinner, main, entree, slow cooker, lunch
- Method: slow cooker
- Cuisine: slow cooker, american
Slow Cooker Sweet and Spicy Meatballs! These meatballs are packed in a sweet and spicy pepper and pineapple sauce. So delicious and perfect for weeknight dinners! Throw everything in a slow cooker and dinner is ready when you are!
Be sure to use freshly grated Parmesan cheese in these meatballs. You'll get much better texture and flavor that way! Use your favorite pasta sauce for simmering these. Marinara is a great base, but feel free to use vodka sauce or a tomato-basil sauce, too. The meatballs work well in multiple sauces!
For more pressure cooker recipes using ground beef you might enjoy:
Per Serving: 495 calories 28g fat 18.6g carbohydrates 39g protein 176mg cholesterol 1093mg sodium.
"Super easy and really good. The kids all ate and enjoyed this, too. This was in the oven in less than 15 minutes and I was out the door to run carpool for a couple of kids' activities. With the time bake feature on my oven, we came home to dinner hot and waiting for us. Definitely a do-over at my house."
Albondigas! (Spicy Spanish Meatballs)
As I sit and stare out the window at the snowflakes and wind hurling around my backyard, I can&rsquot help but reminisce about our trip to Spain. And can you blame me? The below-zero temperatures make me miss the beautiful streets of Barcelona. I miss sitting outside on a patio and people-watching while digging into something deliciously spicy and garlicky as my cold glass of sangria forms droplets of condensation down the side. A tough morning of watching street buskers and touring la Sagrada familia was rewarded with red wine, a quiet table tucked behind the busy streets of Barcelona and all the tapas we could eat.
Spanish tapas vary from each region, but it always includes a variety of small dishes meant for sharing with friends over small tables at the bar or on an overturned barrel. This is the ultimate food experience in Spain and shouldn&rsquot be missed! Bar-goers jump from bar to bar, eating a variety of tapas, drinking wine and beer and socializing with other patrons. These small plates are meant to be eaten between meals (my kind of food trend!) so you&rsquoll find these during midday or in the evening before a late dinner.
Simple bowls of marinated olives or nuts and crostini topped with ham extends to more rich plates like fried potatoes with creamy aioli and meatballs smothered in rich tomato gravy is only the beginning. Garlicky shrimp, smothered in olive oil, crispy squid with creamy aioli, spicy cured sausage and assorted Spanish cheeses all make an entrance. Sangria, almost too strong for an afternoon drink, is savoured and will almost certainly leave you feeling slightly warm and giddy inside. Oranges, stained red from the sangria, are fought over at the bottom of the pitcher. The bar is noisy, boisterous and plays like a game of musical chairs as new patrons look for a free seat or a table to stand at.
I&rsquom aching for this food again. Dare I say it has to be one of my favourite food experiences &ndash to eat through the afternoon, filling your belly with cured, smoked sausage and creamy cheese, plates of seafood and potatoes before settling into a meal of paella and a generous serving of red wine. Trendy locals and packs of tourists pass by in one big blur as we take in the sights around us.
This recipe for albondigas (Spanish for &ldquomeatballs&rdquo), is not only a cozy way to spend a snowy night in, but it takes me back to those streets in Barcelona. Pour a big glass of wine and grab a baguette to soak up the rich tomato gravy. The smoked paprika makes this recipe slightly sweet and spicy, giving the meatballs a deep, earthy flavour.
Honesty time, I made these meatballs twice this week. I couldn&rsquot help it, I made them for a Spanish-themed dinner party last weekend and I started craving them again the next day so I busted out the remaining ingredients to make it all over again. It&rsquos incredibly simple to make, and I added a delicious Spanish red wine to the sauce to round things out.